I had two bunches of banana’s in the refrigerator drawer, getting all brown and mushy. I was planning to make banana bread when we got home from our camping trip. Hubs thought I had forgotten that there were bananas in the drawer, and tossed them in the garbage. Left with no bananas for banana bread, I sat ruminating.
What could I make? What could I make?
Finally, I decided to make easy peasy pumpkin spice pancakes for dinner. This is quite possibly the easiest pumpkin spice pancakes recipe you will ever see, and I did it on the fly!
1 package Krusteaz Pumpkin Spice Quick Bread Mix
1/2 cup water
1/2 cup milk
1/3 cup canola oil
Preheat griddle or non-stick pan.
Combine Krusteaz Pumpkin Spice Quick Bread Mix with water, milk, and canola oil.
In separate bowl, lightly beat eggs.
Add eggs to mixture, and stir until will blended.
Pour by slightly less than 1/2 cupfuls onto preheated cooking surface.
Cook until edges are dry (bubbles will appear throughout pancake).
Turn and cook until golden.
Serve with maple syrup or caramel sauce and whipped cream topping.
I created my own caramel sauce to go with it, which was also incredibly easy to make.
- 2 Tbsp Marzetti's Old Fashioned Caramel Dip
- 4 Tbsp Whipped Topping
- Place Marzetti's Old Fashioned Caramel Dip in a microwave safe dish.
- Heat in 10 second intervals, stirring in between, until warm.
- Add whipped topping to mixture, and stir until well blended.
Hubs cooked some bacon to go with it, so that the sweetness would not be overpowering, and dinner was served.
Dinner was a HUGE hit with the kids!
I think I will be stocking up on the Krusteaz Pumpkin Spice Quick Bread Mix!